INGREDIENTS: For the venison marinade: 200g venison loin fillet 1 tbsp rapeseed oil ¼ lemon, juiced ½ tbsp Worcestershire sauce ½ tbsp soy sauce 1 garlic, puréed ½ tsp cracked black pepper For the gnocchi: 250g maris piper potatoes 100g semolina 35g butter 80g watercress, blanched 2 egg yolks Zest of ½ a lemon 2-3 tsp horsradish sauce For the rapeseed vinaigrette: 1 tsp dijon mustard 1 tbsp cider vinegar 3 tbsp rapeseed oil 1 tsp sugar Pinch of salt & cracked black pepper To garnish: 4 asparagus spears 30g butter Telephone: 0800 456 1919 | Visit: www.bettys.co.uk/cookery-school | Email: [email protected] METHOD For the venison marinade: 1. Place the venison into a sealable bag add all the marinade ingredients to the bag, and massage well. Place in the fridge for 4 hours but no longer than 8 hours. For the gnocchi: 2. Bake the potatoes in their skin at 180˚C for 1 hour or until soft. Cut in half and press through a fine sieve whilst still warm. 3. Melt the butter in a saucepan, add the washed watercress and allow to wilt. Transfer to a blending pot and blitz to create a smooth purée. 4. Add the watercress purée, egg yolks, salt, pepper, and horseradish to the potato and mix well. 5. Add enough of the semolina to create a firm dough.This should be firm and not tacky. Roll the gnocchi dough into a sausage shape; cut into 2-inch pieces. 6. Bring a large pot of salted water to the boil. Drop in the asparagus for 1-2 minutes remove and set aside for the garnish. 7. Drop the rolled gnocchi into the boiling water, and turn down the heat to a simmer. When the gnocchi float to the surface they are cooked and ready to be carefully scooped out with a slotted spoon. 8. As soon as possible transfer the cooled gnocchi to the fridge until required. For the rapeseed vinaigrette: 9. Combine all the ingredients into a mixing bowl; whisk together. This dressing will keep in the fridge for up to a week. To serve: 10. Pre-heat the oven to 180˚C (fan assisted). 11. Pre heat a frying pan, pat any excess marinade off the venison, sear for 2-3 minutes on each side, add the butter to the pan with the rest of the marinade and baste the venison before transferring to the oven for 4 minutes. Once cooked remove from the oven and allow to rest in a warm place for 4 minutes before carving. 12. Heat a separate frying pan and add a drizzle of oil, and a knob of butter. Sauté the gnocchi until they are golden in colour, and add the asparagus to the pan to reheat. Transfer to a serving plate. 13. Place the carved venison over the top and drizzle the vinaigrette over and around the plate. Venison Loin Fillet, Watercress & Horseradish Gnocchi, Rapeseed Vinaigrette Serves 2